ε-聚赖氨酸对鲜榨血橙汁贮藏品质的影响  

Effect of ε-poly-L-lysine on the storage quality of freshly squeezed blood orange juice

作　　者：王换男 卿琳华 童群义[1] WANG Huannan;QING Linhua;TONG Qunyi(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院

出　　处：《食品与发酵工业》2020年第4期219-226,共8页Food and Fermentation Industries

摘　　要：该文探究ε-聚赖氨酸对4℃冷藏条件下鲜榨血橙汁贮藏期以及贮藏品质的影响。采用国标中规定的方法、高效液相色谱法、顶空固相微萃取-气相色谱与质谱联用法进行追踪检测。结果表明,与未添加ε-聚赖氨酸的鲜榨血橙汁相比,添加200μg/mLε-聚赖氨酸的鲜榨血橙汁的贮藏期由3 d延长至15 d。在贮藏期内,添加ε-聚赖氨酸对鲜榨血橙汁的呈味物质及色值、pH、可滴定酸、可溶性固形物无明显影响(P>0.05);菌落总数、霉菌及酵母菌计数均未超过国家规定限量;蔗糖、葡萄糖、果糖和游离氨基酸的损失率由58.69%、56.60%、55.14%、30.15%分别降低至18.73%、3.05%、1.28%、26.63%。4℃冷藏条件下,添加200μg/mLε-聚赖氨酸可以显著延长鲜榨血橙汁的贮藏期,并且可以减少其可溶性糖和游离氨基酸的损失。The research was aimed to investigate the effect ofε-polylysine on the storage period and quality of freshly squeezed blood orange juice under 4℃refrigeration conditions.The detection methods were the specified methods in the national standard,high-performance liquid chromatography,headspace solid-phase microextraction-gas chromatography and mass spectrometry.Results showed that compared with noε-polylysine,the storage period of the fresh blood orange juice with 200μg/m Lε-polylysine was extended from 3 days to 15 days.During the storage period,theε-polylysine had no significant effect on the taste substances,color value,pH,titratable acid and soluble solids of freshly squeezed blood orange juice(P>0.05);the total number of colonies,molds and yeasts did not exceed the national limits;the loss of sucrose,glucose,fructose and free amino acids decreased from 58.69%,56.60%,55.14%,30.15%to 18.73%,3.05%,1.28%,26.63%,respectively.Overall,the addition of 200μg/m Lε-polylysine can significantly prolong the storage period of freshly squeezed blood orange juice and decrease the loss of soluble sugar and free amino acids at 4°C.

关 键 词：Ε-聚赖氨酸 鲜榨血橙汁 贮藏品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]